Trashy Chestnut Brownie Cake

by | Aug 11, 2015 | 18 comments

Trashy Chestnut Brownie Cake - Cook Republic

Having only used chestnut flour to make pancakes in the past, I really had a hankering to bake with it on Sunday to create a really naughty brownie that was gooey and chewy and had that more-ish flavour from the nutty chestnut flour. To make things exciting I added some chopped up Mars bars into the mix. In all fairness, I was only sticking to my resolution of using up most things in my pantry. It was handy then that I had a few mini bars hanging around in the bottom of the chocolate box. I also decided to bake the brownie as a cake. I have always had a fondness for things that masquerade as some other things. I feel it makes those things more interesting. Plus my people always get more excited about cake than brownie like most people. I was surprised at how light this cake felt with that perfect sugar to salty balance. If you wanted to feel more virtuous, skip the Mars bar and add the same amount of dried cranberries or goji berries. Either way, this is a dirty trashy indulgent chocolate concoction that will make you feel really good.

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

Trashy Chestnut Brownie Cake - Cook Republic

 

 

TRASHY CHESTNUT BROWNIE CAKE

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A great way to incorporate chestnut flour, this naughty but nice cake is gluten free (if Mars bar is subbed as suggested in Notes). A brownie masquerading as a dense chewy cake with a gorgeous crust, the toasted brazil nuts and chewy bits of chopped up Mars bars definitely take it to a whole new level.
Print Recipe Rate / Comment
Author: Sneh
Course // Brownie, Cake, Dessert
Cuisine // Gluten Free
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8

Ingredients

for the cake

  • 1/2 cup (75 g) chestnut flour
  • 1/4 cup (30 g) almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (65 g) coconut sugar
  • 2 teaspoons vanilla bean paste/powder
  • 200 g butter, melted
  • 2 eggs, lightly beaten
  • 250 g dark chocolate bits
  • 1/4 cup (35 g) brazil nuts, roasted and chopped
  • 120 g Mars bar, chopped into little cubes

for the chocolate ganache

  • 150 g dark chocolate bits
  • 1/4 cup (65 ml) pure cream

Instructions

  • Preheat oven to 160C. Grease and line a 19cm X 4cm high round sandwich tin with baking paper.
  • Place chestnut flour, almond meal, salt, baking powder and coconut sugar in a large bowl. Toss gently to mix. Add butter, eggs and vanilla. Mix gently with a wooden spoon until well combined. Add chocolate bits, nuts and Mars bar cubes. Mix well until batter is evenly combined.
  • Spoon batter into the prepared tin and bake for approximately 45-50 in the pre-heated oven until just cooked through the middle and edges are coming away. You will see pools of melted butter around the top edges which is okay.
  • Remove from oven and cool completely in the tin.
  • To make the ganache, melt chocolate bits and cream in a small saucepan on low heat, stirring constantly until smooth and glossy. Drizzle ganache over the cooled cake with a spoon. Allow ganache to cool and set for an hour.
  • Cut into wedges and enjoy cold or warm with a dollop of vanilla bean ice cream.

Notes

Mars bar may contain traces of wheat. You can substitute your favourite gluten free candy bar for a gluten free version of the cake. Alternatively, I also swap the Mars bar completely for dried cranberries or figs or goji berries.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

 

Find More Recipes By CategoryBaking Brownie Cake Chocolate Dessert Gluten Free

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

18 Comments
  1. Cheryl

    Could we replace chestnut flour with other types of flour? What would be a good replacement? I'm guessing coconut flour would not be a good choice?

    Reply
  2. Maureen

    Oh. My. Word. This was to die for! I made it last night for dessert and I can't stop nibbling at it this morning! Thank you so much for sharing this deliciousness, Sneh!

    Cheers,
    Maureen

    Reply
  3. Laura (Tutti Dolci)

    I haven't baked with chestnut flour but must track some down - what a decadent and rich cake, perfect for all brownie lovers!

    Reply
  4. Neja

    Oh this is too much for my eyes! I am staying away from desserts lately.. I just want to attack it! Great photos!

    Reply
  5. Brian @ A Thought For Food

    I really don't do enough with chestnuts. Years ago, I made wedding cookies and became totally infatuated with chestnut flour. But because they're so seasonal and it can be a tad bit troublesome to work with them, I haven't returned to them in quite some time. But if I ever come across chestnut flour, you can bet your butt I'll be buying some to make this brownie cake!

    Reply
  6. Abby

    Oh, I adore this cake, Sneh. Your photos are incredible! <3

    Reply
  7. Sarah | Broma Bakery

    LOVE this. Seriously, chestnut flour? Using things up in your pantry or not, that's a stellar idea. And Mars bars! Yep, I'm a fan.

    Reply
  8. June @ How to Philosophize with Cake

    "Trashed up" brownies are the best kind! Love the use of chestnut flour, sounds delicious 🙂

    Reply
  9. Agnes {Cashew Kitchen}

    Omg this gave me such a chocolate craving! Must make brownie cake now! I think it will be hard to resist throwing in those chopped up mars bars... Genius!

    Hugs,
    Agnes

    Reply
  10. Rosa

    Absolutely irresistible!

    Cheers,

    Rosa

    Reply
  11. Sandrine

    Hi Sneh, Funny enough, last night I used chestnut flour as well to make a chocolate bread and what I have left in my antry before leaving...ie hazelnut milk and chocolate chips! Will post photos soon. Yours look delicious but I would leave the mars bars out for me as I fear it would be too sugary for me...Thanks and see you soon! Sandrine x

    Reply
  12. Meeta

    OK! So you have convinced me this could be healthy 🙂 I love baking with chestnut flour and yes as that is healthy we can totally overlook the mars bars. But hey cakes are meant to indulge!

    Reply
  13. Neta

    1st of all- love your blog. your pictures are amazing !!

    don't know about Mars in Australia, but everywhere else I checked, Mars has gluten in it ( it contains Malt which is gluten ) so although no flour, for celiacs, it does contain gluten.

    Reply
    • Sneh

      Thanks Neta. Hence the Note (below the recipe) x

      Reply
      • Neta

        Oops ... Thanks 🙂

        Reply
  14. Joanne

    Hi, I'd be keen to know where you purchased chestnut flour? I've never tasted chestnuts (and my husband thinks he's allergic to nuts - he's not!), so this would be a delicious way to try the flavour.
    Thanks in advance!

    Reply
  15. Padaek

    It looks delicious and divine! I would definitely add the mars bar. Yum and thanks!

    Reply

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